Edda Servi Machlin and Joan Nathan became my saviours when first facing the Jewish Holidays meals many years ago. I quickly realized that the Ashkenazi staples from Eastern and Northern Europe were not for my palate and I set out to make some changes.
Tag: Food and Entertaining
I call it crusty rice but no google search will spew up anything under that moniker. Its proper name is Tah Dig or, in English, a more poetic Golden crust rice. If well prepared, it’s a delicious mixture of fluffy rice, herbs and a crunchy crust, which is the best part. So much more satisfying than plain steamed or even fried rice.
I have been off refined sugar for nearly 18 months now. Well, let me re-qualify the statement: I do not eat, not even close, the same amount of refined sugar I used to but I still indulge in a proper sweet treat once or twice a month. This long-term experiment is working out well: I thoroughly enjoy what I eat – mostly made by me, and pretty much never with white sugar – and I don’t have cravings anymore.
Until she divorced, when I was already in my 20s, my mother was a homemaker. Being the disgruntled teenager that I was, I criticized her to martyrdom for her choice not to work, as I saw it, and spend her time cooking two meals a day, shuttling my sister and I all over town and, the worst offense of all in my book, waiting on my father hand and foot.
There is something sofa girl and I have in common: we abhor food waste, always using everything, down to the last bit of sad-looking celery in the refrigerator drawer. I am not sure where we get it from. My mother has never wasted food, and always repurposed leftovers, but even she doesn’t come close to my compulsion. If I bought it, I will find a way to cook it and eat it.